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    Chicken Rice Soup

    Nutritional Information

    Serving Size: 10 OZV
    Calories 85
    * Percent Daily Values (% Daily Value) are based on a 2,000 calorie diet.
    Amount Per Serving % Daily Value *
    Fat 0.7g 1%
    Saturated Fat 0g 0%
    Trans Fatty Acid 0g 0%
    Cholesterol 16.7mg 6%
    Sodium 418.4mg 17%
    Carbohydrates 13.9g 5%
    Dietary Fiber 0.2g 1%
    Total Sugars 0.9g
    Added Sugar 0g 0%
    Protein 6.7g 12%
    % Daily Value: Protein 12% Fat 1% Carbohydrates 5% Dietary Fiber 1% Cholesterol 6% Trans Fatty Acid 0% Vitamin A - IU 13% Calories 4% Saturated Fat 0% Added Sugar 0%
    INGREDIENTS:
    Chicken Rice Soup (Water, Water, Grilled Chicken Strips (Boneless Skinless Chicken Breast, Salt, White Pepper), White Rice (Long Grain Parboiled Rice, Enriched With Iron (Ferric Orthophosphate, Thiamin (Thiamine Mononitrate) And Folate (Folic Acid).), Diced Carrots, Chopped Celery, Chopped Onion, Chicken Base (Chicken Meat Including Natural Chicken Juices, Salt, Sugar, Chicken Fat, Hydrolyzed Wheat, Corn, And Soy Proteins, Whey, Maltodextrin, 2 Or Less Of Onion Powder, Hydrogenated Cottonseed Oil, Disodium Inosinate And Disodium Guanylate, Corn Oil, Autolyzed Yeast Extract, Natural Extractive Of Turmeric And Annatto, Natural Flavors, Dextrose, Lactic Acid.), Parsley (Parsley))
    ALLERGENS:
    Milk, Wheat, Soybeans
    The information provided in these labels should be considered as approximations of the nutritional analysis of the food. The nutrient composition of food may vary due to genetic, environmental and processing variables: changes in product formulation, manufacturers data, cooking and preparation techniques.

    Please note: During specific periods of time (end of semester, prior to breaks) menus will be adjusted without notice to reduce waste.

    OZW means oz (ounces) by w (weight). To ensure that the nutrition information is correct, portions need to be by weight (w) or volume (v).

    Nutrition Tip: The Food and Nutrition Board Recommends That the Fat Content of the Diet Not Exceed 30% of Caloric Intake, That Less than 10% of Calories Should Be Provided from Saturated Fatty Acids, and That Dietary Cholesterol Should Be Less than 300mg/Day.

    Culinary Services will make every effort to serve items as listed in the menu during each meal period. Adjustments may be necessary without notice for a variety of reasons (reduce waste, product shortages from suppliers, etc.). We apologize in advance for any inconvenience. 

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